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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Anyone who loves spinach dip but is lactose-intolerant, will find this recipe appealing. I found this recipe in the local paper a while ago. This recipe calls for tofu instead of sour cream or cream cheese. Ingredients:
1 package (10 ounces) of frozen chopped spinach, thawed and squeezed dry with a paper towel |
1 package of dry vegetable soup mix |
1 package (12 ounces) soft silken tofu |
1 can (8 ounces) of water chestnuts, drained and coarsely chopped |
2/3 cup of green onions, chopped, green parts included. |
1/2 cup of regular or light miracle whip (i used half mayonnaise/half miracle whip) |
Directions:
1. Mash the tofu and mix it with the soup mix until the tofu is completely blended with the soup mix. It should have the consistency of think sour cream. I used a hand mixer to get it creamed .
2. Stir in the spinach, water chestnuts, green onions, and the Miracle Whip.
3. Chill for 2 hours. Stir well just before serving.
4. Serve with crackers, toasted bagel or pita chips.
5. Makes 3 cups of dip.
6. NOTE-If you like it really oniony, you can add up to 1 cup of chopped green onions.
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